Zesty Lentil Haddock Pilaf Recipes

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ZESTY LENTIL & HADDOCK PILAF



Zesty lentil & haddock pilaf image

This delicious, healthy dish is easily doubled to feed a crowd

Provided by Good Food team

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 9

250g easy-cook basmati rice
3 red onions , finely sliced
2 tbsp olive oil
140g smoked haddock fillet
140g haddock fillet
250g pack ready-cooked Puy lentils
zest 1 lemon (then cut the lemon into wedges)
large bunch flat-leaf parsley , roughly chopped
25g toasted flaked almond

Steps:

  • Cook the rice in boiling water until just tender, then drain. Meanwhile, fry the onions in the oil in a large non-stick frying pan over a medium heat for 10-12 mins until golden. Bring some water to the boil in a shallow pan. Add the haddock fillets, poach for 4 mins until the fish is just cooked, then drain and break into large flakes. Spoon half the onions onto a plate, then set aside.
  • Stir the drained rice and lentils into the onion pan, then fold through the fish, lemon zest and parsley to heat through. Serve topped with the reserved onions and a handful of almonds, with the lemon wedges on the side for squeezing over.

Nutrition Facts : Calories 468 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 27 grams protein, Sodium 1.39 milligram of sodium

LENTIL PILAF



Lentil Pilaf image

Make and share this Lentil Pilaf recipe from Food.com.

Provided by Cypriot Cook

Categories     Rice

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 cups lentils, washed thoroughly
8 cups water
1 tablespoon salt
1/2 cup rice, washed thoroughly
1 cup onion, chopped
1/4 cup olive oil
1/4 cup vegetable oil
1/4 cup vinegar (balsamic perhaps) (optional)

Steps:

  • Clean the lentils with fresh cold water to avoid foaming when cooking.
  • Mix 2 cups of lentils with the 8 cups of water and 1 tablespoon of salt.
  • Heat on high, uncovered for approximately 30 minutes, mixing slightly every 10 minutes, removing any foam that may have come up.
  • After the lentils turn tender and soft (not melted), make sure there is only about 2 cups of water remaining (add or remove water).
  • Add the half cup of rice. Cook for 10 mins at medium fire.
  • Simultaneously with the rice, fry the chopped cup of onion in the olive oil and vegetable oil until golden brown (should be about 10 minutes).
  • After the 10 minutes pass, slowly pour the oil and onion over the lentils and rice. Lower the heat to Low, and let it lay for 10 minutes (do NOT mix).
  • After the 10 minutes pass, add the quarter cup of vinegar and mix everything.
  • Cover with a thick clean kitchen towel and leave covered for about 10 minutes.
  • After the 15 minutes pass, you should have a thick pilaf of lentils and rice, with onions showing up here and there.

Nutrition Facts : Calories 305.6, Fat 18.5, SaturatedFat 2.5, Sodium 1175, Carbohydrate 28.7, Fiber 5.9, Sugar 2.3, Protein 7.3

LENTIL-AND-RICE PILAF



Lentil-and-Rice Pilaf image

The recipe for this savory side dish comes from Norm Matthews of Junction City, Kansas.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 50m

Number Of Ingredients 6

2 tablespoons olive oil
2 thinly sliced onions
Coarse salt and ground pepper
1 1/2 cups brown lentils
1 cup long-grain rice
3 cups reduced-sodium canned vegetable broth

Steps:

  • In a 10-inch skillet, heat olive oil over medium heat. Add onions; reduce heat to medium-low. Cook, stirring occasionally, until onions are golden and caramelized, 35 to 40 minutes. Season with coarse salt and ground pepper.
  • Meanwhile, in a 3-quart saucepan, bring 5 cups water to a boil. Stir in brown lentils; reduce heat to a simmer. Cook until tender, 10 to 12 minutes. Drain; rinse pan.
  • Return lentils to pan; add long-grain rice and vegetable broth. Bring to a boil; reduce to a simmer. Cook until rice is tender and has absorbed liquid, 10 to 12 minutes. Season with salt and pepper. Scatter onions on pilaf.

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